I used Diva's changes: decrease the mustard to 1/4 cup, add 4 Tbl apple cider vinegar with 2 Tbl sugar, and a tsp of mustard powder. My son who is a big mustard fan, still thought it was overpowering in the macaroni salad, so next time, I'm skipping the prepared mustard, and using a bit more mustard powder. Also, I halved the recipe, and it still yielded 8 generous side dish servings. Overall, this is really a great recipe that I'm happy to have on hand for my son's favorite side dish!

Reviewer:

This is really good! I had some leftover crabmeat & shrimp from another recipe so I put that in. I also cut down the mustard to 1/4 cup & it turned out delicious. Thanks Kalley, this is a keeper, with or without the seafood.

Reviewer:

I made this as written and even the kids loved it. I would rate it a 4.5. I still felt it was missing something and I couldn't pin point what it was. It was also a little dry for my tastes.
I'll make it again and maybe doctor it a little to find what I thought was missing.
We didn't think there was too much mustard but then again my family loves mustard.
Thanks for sharing.

Reviewer:

So similar to the way my mama taught me to make macaroni salad. Only change (for health and taste) is sub 1 cup NF plain yogurt for some of the mayo. I also season with some celery seed and tiny bit of cajun seasoning for just a bit of heat. Just like mama's!! Thank you!